May shepherds in the season of the backyard barbecue, and for us that means one thing: burgers. Let me back up and say that just about anything I make on the grill in warmer months, I also make regularly inside on the stovetop. And while I do love a flat-top-smooshed burger with its crusty, dangly edges, the backyard barbecue burger remains in a league of its own.
Our family’s burger bonanzas are a little legendary in our social circle (OK, so maybe with just my kids, nieces and nephews). The herby-garlicky sauce I make, called “magic” sauce by those in the know, is particularly popular. So when three of my extended family members went vegetarian, my burger-grilling game suffered. I did what any well-intentioned-but-misguided carnivore would do: I bought some frozen veggie burgers from the grocery store and called it a day. Now, to be fair, some of those veggie burgers are downright tasty. But, homemade-with-love-magic-sauce-worthy? Not so much. So, I upped my veggie burger game. While I do love the black-bean, quinoa or legume-based versions I’ve created over the years, the simplest veggie burger of all remains a family favorite: the giant portobello mushroom cap. Bonus: This dish is low-calorie (leaving wiggle room for cheese, sauce and a bun), and it’s nearly fool-proof — no falling apart and disappearing into the flames between the grill grates.
I used cilantro in this version because it pairs nicely with the baked corn tortilla chips (just a few go a long way to add satisfying crunch), but feel free to experiment with other herbs, such as basil, or mint. Even carnivores might be converted.
GRILLED PORTOBELLO BURGERS WITH CILANTRO GARLIC SAUCE AND TORTILLA CHIPS
Start to Finish: 25 minutes
Servings: 4
For the sauce:
1/3 cup low-fat Greek yogurt
3 tablespoons low-fat mayonnaise
3 tablespoons roughly chopped fresh cilantro
1 scallion, roughly chopped
1 garlic clove, roughly chopped
1 teaspoon Worcestershire sauce (or soy sauce, if vegetarian)
2 tablespoons lemon juice
1 tablespoon water, if needed
Black pepper
For the burger:
4 large portobello mushroom caps, cleaned and gills removed
1 tablespoon balsamic vinegar
olive oil in a mister
Salt and pepper
4 slices gouda cheese (or other favorite melting cheese)
4 large slices of tomato, or 8 small slices
1 cup peppery greens, such as arugula or other peppery green mix
12 baked tortilla chips
4 whole grain hamburger buns (not oversized)
Nutrition information per serving: 357 calories; 175 calories from fat; 15 g fat (5 g saturated; 0 g trans fats); 23 mg cholesterol; 626 mg sodium; 45 g carbohydrate; 8 g fiber; 9 g sugar; 15 g protein.
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